Beyond Meat Thai Meatball Bowl
These super easy and delicious plant-based meatballs, cook just like ground beef. Ten minutes in the air-fryer produces a super juicy centre surrounded by perfectly crispy edges. Then simmered until coated with this sweet, spicy, sticky glaze. Before being served over a selection of vegetables and grains for a delicious plant-based meal.
With 18 g of protein per serving and no cholesterol, we find Beyond Meat Plant-Based Ground easy to incorporate into all of our favourite recipes. But now with a limited-time NEW LOWER PRICE at participating locations, we will definitely be experimenting with more recipes and meal ideas!
Look for Beyond Meat Plant-Based Ground at your local grocery store in the meat department.
(We purchased ours at Longo’s. The Beyond Meat website has an easy to use product locator)
This Beyond Meat Thai Meatball Bowl recipe was created in partnership with Beyond Meat. Opinions is this post are always my own.
Watch how this plant based meatball recipe was made here.
If you love Beyond Meat, check out my The United Beyond Burger recipe. This burger recipe blends sweet, smoky, tangy, salty, spicy, and juicy to create a United flavour greater than the sum of their individual flavours.
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Cheers! James & Elaine
Beyond Meat Thai Meatball Bowl
Ingredients
- 340 g Beyond Beef Plant-Based Ground
- 2 tablespoons chickpea liquid
- 1 tablespoon Thai Green Curry Paste
- ¼ cup onion finely diced
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- ¼ cup Panko breadcrumbs
- Drizzle of oil to lightly coat the balls olive oil, canola, avocado, etc.
Thai Chili Sauce
- ¾ cup water
- 1½ teaspoons cornstarch
- 3 tablespoon soy sauce
- 3 tablespoon Thai sweet chilli sauce
- 1½ tablespoons rice vinegar
- 3 Thai chillies chopped
- 3 tablespoons honey
Instructions
- In a large bowl mix the chickpea liquid with curry paste. Add in onion, garlic, ginger, and bread crumbs, stir to combine. Add in the Beyond Meat Plant-Based Ground and mix until incorporated.
- Form mixture into 12 to 14 balls (approximately 1 oz./30 g each). Lightly coat the balls with oil, and reform into balls to ensure an even coating of oil. Refrigerate for 15 minutes.
- Preheat the air-fryer to 400°F. Place the balls in the air-fryer leaving space between them for air circulation. Cook for 10 minutes*, shaking the baskets twice during the cook to ensure even browning.
- Serve immediately or let cool and refrigerate in an airtight container for up to 5 days.
- *Cooking time may vary based on individual air-fryers.
Thai Chili Sauce
- Add the cornstarch into the water and stir to combine.
- Heat a skillet over medium high heat. Then add all the ingredients into the skillet and stir to combine. Bring to a low boil, then reduce heat to a simmer. Add the meatballs and cook until the sauce has reduced and glazed the meatballs (5 to 8 minutes).
- Serve over your favourite selection of vegetables and grains. Garnish with sesame seeds (optional) and enjoy.
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